Last week, I was pondering over what to cook special for my family….Just a few days after E-id celebrations..Didn’t much feel like preparing the traditional Malabar recipe..My next thought was why not Hyderabadi Biriyani or something near J
I am a big fan of Sanjeev Kapoor recipes..no doubts..thought of preparing this Easy and Spicy Chicken Biriyani by Sanjeev Kapoor…The only thing I have added is the Chicken stock cubes.....
So, let’s get cooking !!
Ingredients:
Basmati Rice - 2 cups
Bay leaves - 2/3
Cloves - 4/5
Cumin seeds- 1 tsp
Cinnamon - 1 small stick
Cardamom - 2 /3
Ginger Garlic paste - 1/2 tsp each
Boneless chicken cubes - 500 gms
Bay leaves - 2/3
Cloves - 4/5
Cumin seeds- 1 tsp
Cinnamon - 1 small stick
Cardamom - 2 /3
Ginger Garlic paste - 1/2 tsp each
Boneless chicken cubes - 500 gms
Yoghurt -170 gms
Onion sliced - 2 medium
Fried onions - 2 medium
Tomato - 2 medium -roughly chopped
Fried onions - 2 medium
Tomato - 2 medium -roughly chopped
Green Chilly - 3 chopped
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Maggi Chicken stock cubes - 2
Mint leaves - chopped - 1/2 cup
Corriander leaves -chopped - 1/2 cup
Rose water - 1 tbsp-to sprinkle over the rice
Milk - 1 tsp
Egg -bolied and sliced - 2
Oil - 3 tbsp
Ghee - 1 tbsp
Salt - as required
First, fry the onions (2 medium) till golden brown and keep aside.
Next, boil the rice till half cooked and drain. Heat oil and ghee in a sauce pan. Add bay leaves, cinnamon, cloves and cardamom...Saute for a min or two...Add the sliced onions, green chilly, ginger paste and saute well till the onions turn brown..now add in the chicken cubes and saute well for 5 to 10 mins...Next add the chilly, turmeric and garam masala powder..saute well till the chicken gets coated with the masala...add in the chopped tomatoes and Maggi chicken stock cubes..Saute well till the cubes dissolve and get mixed with the masala... Finally, add in the yoghurt..add 1/2 cup of water. add salt to taste...mix well...cover and cook on low flame for say 10-15 mins till the chicken cubes are tender....One the water in the gravy, has almost dried up..add half the boiled rice...Sprinkle half the fried onions..1/2 tsp rose water, 1/2 tsp milk, coriander and mint leaves...garam masala powder...Add the remaining rice and repeat the same....Cover and keep on low flame for 10 mins. Remove from flame..
Mix the rice well with the masala...serve hot....garnish with boiled eggs and yummy...enjoy the delicacy.... :)
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Maggi Chicken stock cubes - 2
Mint leaves - chopped - 1/2 cup
Corriander leaves -chopped - 1/2 cup
Rose water - 1 tbsp-to sprinkle over the rice
Milk - 1 tsp
Egg -bolied and sliced - 2
Oil - 3 tbsp
Ghee - 1 tbsp
Salt - as required
First, fry the onions (2 medium) till golden brown and keep aside.
Next, boil the rice till half cooked and drain. Heat oil and ghee in a sauce pan. Add bay leaves, cinnamon, cloves and cardamom...Saute for a min or two...Add the sliced onions, green chilly, ginger paste and saute well till the onions turn brown..now add in the chicken cubes and saute well for 5 to 10 mins...Next add the chilly, turmeric and garam masala powder..saute well till the chicken gets coated with the masala...add in the chopped tomatoes and Maggi chicken stock cubes..Saute well till the cubes dissolve and get mixed with the masala... Finally, add in the yoghurt..add 1/2 cup of water. add salt to taste...mix well...cover and cook on low flame for say 10-15 mins till the chicken cubes are tender....One the water in the gravy, has almost dried up..add half the boiled rice...Sprinkle half the fried onions..1/2 tsp rose water, 1/2 tsp milk, coriander and mint leaves...garam masala powder...Add the remaining rice and repeat the same....Cover and keep on low flame for 10 mins. Remove from flame..
Mix the rice well with the masala...serve hot....garnish with boiled eggs and yummy...enjoy the delicacy.... :)
Dear Tas,
ReplyDeleteLong since we found an authentic ‘Achappam’! On top of that “myadukkala” helped us to savour an authentic ‘Malabar Chicken Biryani’ with our eyes. We can’t help trying them. We would love to feature your culinary skills on our global platform.
This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs; that too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our global platform!
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Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.
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HasanulhameedhaS@sulekha.net
thank you so much for Chicken Biriyani Recipe giving such amazing and luscious recipes... I appriciate your write up.
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